What can be better than an old stand-by? Knowing how to cook it! (lol). See, I didn't learn to cook from my mom, which opens me up to experimenting with old favorites with new ingredients. I found this recipe in one of those packets of recipes that come in the mail -- Great American Recipes, Great Pasta, Potatoes and Vegetables Section, Recipe 5
1Preheat oven to 375*F. Peel potatoes and cut into even-size pieces.
2Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
3Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
4Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
5Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.
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